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Amazing 20-Minute fried cornbread Secrets

fried cornbread
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Make perfect Southern Style Crispy Fried Cornbread, sometimes called Hoecakes. This recipe delivers a wonderfully golden, crispy exterior and a light, tender inside. It is quick to prepare and tastes like true comfort food.

Ingredients

Scale
  • 1 cup Yellow Cornmeal
  • 1/2 cup All-purpose Flour
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Milk (whole milk recommended)
  • 1 large Egg
  • 1/4 cup Buttermilk (optional, for tang)
  • 1/4 cup Vegetable Oil or Lard, plus more for frying

Instructions

  1. Combine cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Whisk them together well.
  2. In a separate bowl, whisk the milk, egg, and buttermilk (if using).
  3. Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix; a few lumps are fine.
  4. Heat about 1/2 inch of oil or lard in a large cast iron skillet over medium heat until shimmering (around 350°F). Tariq suggests testing the heat by dropping a tiny bit of batter; it should sizzle immediately.
  5. Carefully drop spoonfuls of batter (about 2 tablespoons per cake) into the hot oil. Flatten them slightly with the back of the spoon to form 3-inch rounds.
  6. Fry for 2 to 3 minutes per side, or until deeply golden brown and crisp.
  7. Remove the cornbread cakes from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  8. Serve immediately with honey butter, chili, or your favorite greens.

Notes

  • Chef Tariq insists using cast iron yields the best crust.
  • For extra crispiness, ensure your oil is hot enough before adding the batter.
  • If you prefer a thicker cake, reduce the frying oil depth slightly.
  • Amara suggests a pinch of cayenne pepper in the dry mix for a subtle kick.

Nutrition

Find it online: https://savoryskies.com/southern-crispy-fried-cornbread-recipe/